Moroccan roasted vegetables from Moosewood Restaurant New Classics: 350 Recipes For Home-Style Favorites And Everyday Feasts by Moosewood Collective

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Meags on January 09, 2022

    This was delicious!! I only used 1/2 teaspoon salt. I upped cayenne to 1/2 teaspoon. I didn't have a zucchini, so I used a carrot, some Japanese sweet potatoes and a full eggplant. I am a little leery of eggplant in some dishes. This was wonderful! Since this was a side dish, I omitted the chickpeas. I served over couscous with golden raisins. Can't wait to make it with the chickpeas for a main course!

  • krobbins426 on February 19, 2013

    I served over quinoa with currants and topped with toasted pine nuts. I had goat cheese over mine, my husband did not. He thought the seasoning was "too intense," but the goat cheese seemed to help. I suspect it was the salt. I used about 1 1/2 tsp, since I used canned chickpeas, but it was still way too salty.

  • RandyP on August 02, 2011

    (4 of 5) I agree with Wester, a good twist on roasted vegetables, fragrant but not hot. I added toasted quinoa, for a good vegetarian dinner. This will be added to the normal rotation.

  • wester on September 03, 2010

    This was a good twist on roasted vegetables. Fragrant but not too hot. Easy to make, but do take care you mix well, and don't underestimate the time that cutting all those vegetables takes. I served this with couscous with raisins and flaked almonds (as suggested in the book) and it was a great combination. I think it does not matter that much which vegetables you use for this. I left out bell peppers and replaced the sweet potato by thinly sliced normal potato, and the result was fine. There is a very large amount of spices here (almost three tablespoons in total) but that worked out fine. I did find it was a bit too salty, though. Next time I'll halve the amount of salt.

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